Head Chef

Purpose of the Role

The Head Chef of the outlet is responsible for leading and managing the entire kitchen operation, ensuring that culinary goals and standards are consistently achieved. This includes maintaining high food quality, setting a positive example, coaching and developing junior team members, and contributing to operational and strategic decision-making. The Head Chef must balance creativity with financial and operational targets, while ensuring customer satisfaction and compliance with Oman's food safety regulations.

Key Responsibilities

Operational Management

• Lead the overall kitchen and stewarding operations, ensuring efficiency, quality, and compliance.
• Prepare and design all menus, recipes, and presentations while maintaining cost effectiveness and budgetary alignment.
• Ensure quality control, consistency, and authenticity across all dishes served.
• Work closely with the F&B Services Manager, Sales & Marketing, and Outlet Managers to meet client and event requirements.
• Control and monitor food, labor, and associated costs in line with agreed budgets.
• Maintain all kitchen equipment and assets in good working condition.
• Conduct daily briefings with the kitchen team to align on operations.
• Establish and enforce high standards of sanitation, hygiene, and safety.

Strategic & Business Planning

• Prepare the annual food business plan, setting outlet strategies and objectives aligned with Club goals.
• Monitor external trends (competition, costs, social factors, technology) to inform decisions and stay competitive.
• Collaborate with Club management on operational and service standards for F&B outlets.
• Contribute to the creation of F&B promotions and events to drive member and guest engagement.
• Regularly review financial and operational performance using sales reports, cost controls, and feedback analysis.

Customer Focus

• Build strong relationships with members and guests, ensuring consistent satisfaction and loyalty.
• Evaluate customer feedback to improve services, menus, and operations.
• Support initiatives that enhance the customer experience through innovative offerings and service standards.

Staffing, Training & Development

• Recruit, train, and develop kitchen staff in collaboration with HR.
• Prepare duty rosters, manage overtime, and plan annual leave for kitchen staff.
• Conduct staff appraisals, address performance issues, and support career progression.
• Deliver training on food hygiene, safety, and culinary skills.
• Ensure all team members adhere to grooming, dress code, and hygiene standards.
• Promote teamwork and collaboration across all departments.

Quality & Compliance

• Ensure compliance with HACCP, Oman food safety regulations, and all other relevant standards.
• Maintain and improve food quality, safety, and service standards through continuous monitoring.
• Implement effective control measures for food, beverage, and labor costs.
• Ensure all health and safety procedures are followed to prevent accidents and maintain a safe workplace.

Ancillary Duties

• Participate in special projects and initiatives supporting organizational growth and continuous improvement.
• Work a flexible schedule, including weekends and evenings, as required in the hospitality industry.

Education & Experience

• Degree/Diploma in Food & Beverage Management or Culinary Arts.
• 5–6 years of progressive F&B operational experience (restaurant, bar, banqueting).
• 2–3 years of management experience in a 5-star hotel or equivalent establishment.
• Proven record in menu planning, food promotions, and culinary innovation.
• Strong financial and administrative skills with knowledge of cost control.
• Proficiency in English (written and spoken) and computer literacy.

Skills & Competencies

• Excellent leadership and team management skills.
• Strong communication and interpersonal skills.
• High attention to detail with creativity in menu design and presentation.
• Decision-making, problem-solving, and organizational skills.
• Ability to train, mentor, and inspire team members.
• Solid understanding of finance, accounting, and cost management principles.